Step 1

Begin by preparing the brine by combining the brown sugar, salt, mustard, and garlic clove which has been smashed with the backside of a knife. Heat the vinegar to a just start to boil. Pour over the dry ingredients and then add the water. Stir to dissolve the sugar and salt. Let come to room temperature.

Step 2

Place the pork chops in a large bag or bowl and cover with the brine. Refrigerate for at least 30 minutes but can set overnight.

Step 3

30 minutes before grill time, soak the woodchips and get the Big Green Egg coals going. When the smoker is hot, adjust the temperature to a steady 250°.

Step 4

Drain the woodchips and then add to the grill, spreading them out. Place the diffusing plate in the grill over the coals and chips. Place a drip pan with water or brine in it on the diffuser. Place the grill grate on top.

Step 5

Remove the pork chops from the brine. Rinse them off and pat them dry.

Step 6

Season with the pork salt.

Step 7

Place on the 250° smoker. After 30 minutes, flip the pork chops and place a digital thermometer in them. Smoke until the internal temperature is 145°.

Step 8

Remove from grill and place on a plate and cover for 10 minutes to rest.

Step 9

Serve with barbecue sauce.